I love how the UK makes a pie out of just about anything😂. I’m all for it and I love when I get to see a recipe for yet another pie. I just don’t understand the cliche about them having terrible, tasteless food when I’ve seen so many wonderful recipes from you and others.
@@HansDelbruck53doesn’t get any frickin odder than maple syrup with bacon 🤮🤮🤮🤮 Apparently there’s a 7000 calorie pizza slice every 11 yards in yanksville?
@@EricPollarrd I didn't know they combined bacon and maple syrup. That is odd. I sometimes sprinkle my bacon with brown sugar before cooking it in the oven. That's a good combination.
I recognize the Missus is off doing her bit but it made me a bit sad when you cut your pie into a single serving. Looks a treat as always and as I always think and sometimes comment, your facility in producing pie crust offhand speaks to a good number of years of experience. Cheers!
Ey up our lad our goer Keef. Chicken and mushroom pie is indeed a classic comfort food favourite, especially in Britain. The combination of tender chicken, earthy mushrooms, and creamy sauce encased in flaky pastry is just irresistible. Whether you're making a large pie for the whole family to enjoy or individual ones for a cosy dinner, there's something so satisfying about the process and the end result. I can almost taste it just thinking about it!
Keef, you buttered the inside of your dish so that your pie didn't stick. Then you didn't take the pie out of the dish and I was looking forward so much to seeing the underneath crust, what am I to do? I will be making one Monday afternoon, Thank You. I was also thinking of what about making a fish pie inside of a crust instead of having spuds on top. Just a thought...
Guilty, your honour. I never even tried to remove the whole thing from that tin - the bit that I did take out was a bit of a mess because it was hot from the oven. Yes, I have had a pastry-encased fish pie in a restaurant one. And I've also made a stargazy pie - 'Polzeath' sounds Cornish - are ya?
Keef! I’m so glad I was up and saw the notification come in, I haven’t seen one of your videos in a while - UA-cam and their ridiculous algorithm 🙄 Lovely recipe and I think I will make a version with some of the stew beef I have in the fridge. We’re supposed to get rain this weekend, a nice warm pot pie sounds lovely.
One of my no no's. I love chicken, I love mushrooms and one whole I love pie. I've never been a fan of chicken and mushroom pie, no idea why though 🤷♂️
Hi keef, just wanted to ask, do you part bake you're pastry before adding you're filling, I always end up with a soggy bottom I wonder if part baking may stop this from happening for me
Hi Stuart - I only blind-bake pastry for open-topped things like quiches and tarts. I don't mind a soggy bottom with savoury fillings, in fact I think it's the way these pies should be. But there's a couple of things that might help. 1) Make sure your filling is cold before you put it in. 2) A metal tin will cook quicker than a glass or ceramic dish. 3) Bake the pie for 10 minutes longer if the bottom is still soggy. Good luck!
Hi Keef, it's Mike Florence and I trust you and your good lady are well. Thanks so much for such a no nonsense and well presented recipe of a classic pie. My only suggestion would be to use a mix of Portabellini and Shitake Mushrooms cooked with a drizzle of Truffle Oil. Cheers for now Keef, Mike.
I love how the UK makes a pie out of just about anything😂. I’m all for it and I love when I get to see a recipe for yet another pie. I just don’t understand the cliche about them having terrible, tasteless food when I’ve seen so many wonderful recipes from you and others.
My British friends also put things into pies they shouldn't. But they also eat beans for breakfast. Go figure.
Nowt wrong with beans for breakfast!
@@Keefcooks No, not wrong. It just seems odd to folks outside the UK. I tried it once and entertained my co-workers with "music" throughout the day.
@@HansDelbruck53doesn’t get any frickin odder than maple syrup with bacon 🤮🤮🤮🤮 Apparently there’s a 7000 calorie pizza slice every 11 yards in yanksville?
@@EricPollarrd I didn't know they combined bacon and maple syrup. That is odd. I sometimes sprinkle my bacon with brown sugar before cooking it in the oven. That's a good combination.
This looks marvellous Keefie. The only accompaniment it requires is Mrs Keef Cooks😃
Pie, chips and peas, gravy (if needed) plus bread and butter …… food of the gods! ❤
Yum! When KeefCooks is making pies, I'm front & centre. It looks delicious.
I know right, Keef is the pie king!
I love Fridays because there's a new Keef Cooks video! This oir looks scrumptious!
Thanks Karen!
I love how these pies turned out. They look great. Cheers, Keef! 👍🏻👍🏻✌️
Il be making that ,Still making your Steak pies ,and Liver and onion gravy all the time
I recognize the Missus is off doing her bit but it made me a bit sad when you cut your pie into a single serving. Looks a treat as always and as I always think and sometimes comment, your facility in producing pie crust offhand speaks to a good number of years of experience. Cheers!
If it makes you feel better, she LOVED this pie!
Lovely looking pies Keef x
Mmmm....that's a def on my 'to do' list.l
Your pies are always great Keefy! Beautiful work fella!
Thank you! Cheers!
Ey up our lad our goer Keef. Chicken and mushroom pie is indeed a classic comfort food favourite, especially in Britain. The combination of tender chicken, earthy mushrooms, and creamy sauce encased in flaky pastry is just irresistible. Whether you're making a large pie for the whole family to enjoy or individual ones for a cosy dinner, there's something so satisfying about the process and the end result. I can almost taste it just thinking about it!
Sounds and looks great!
Mmmmmm looks lush. When are you going to do a live?
Livestream? Don't know!
Keef, you buttered the inside of your dish so that your pie didn't stick. Then you didn't take the pie out of the dish and I was looking forward so much to seeing the underneath crust, what am I to do? I will be making one Monday afternoon, Thank You.
I was also thinking of what about making a fish pie inside of a crust instead of having spuds on top. Just a thought...
Guilty, your honour. I never even tried to remove the whole thing from that tin - the bit that I did take out was a bit of a mess because it was hot from the oven. Yes, I have had a pastry-encased fish pie in a restaurant one. And I've also made a stargazy pie - 'Polzeath' sounds Cornish - are ya?
Lard !!!!!!! 😱😱😱😱. Is there an olive oil equivalent for us in the south ??
Not sure what you're getting at Dave
Wow Ive never heard of this type of pastry , it’s so quick and easy , I can’t wait to try making it , and of course the pie filling .
I like chicken. I like mushrooms. I like pie. This could be a winner.
Keef! I’m so glad I was up and saw the notification come in, I haven’t seen one of your videos in a while - UA-cam and their ridiculous algorithm 🙄 Lovely recipe and I think I will make a version with some of the stew beef I have in the fridge. We’re supposed to get rain this weekend, a nice warm pot pie sounds lovely.
One of my no no's. I love chicken, I love mushrooms and one whole I love pie. I've never been a fan of chicken and mushroom pie, no idea why though 🤷♂️
Good recipe, I also like the hot water pastry technique, usually fail-safe. If I was not retired , those small pies would be great for work lunch!!
looks really good, thank you
Hi keef, just wanted to ask, do you part bake you're pastry before adding you're filling, I always end up with a soggy bottom I wonder if part baking may stop this from happening for me
Hi Stuart - I only blind-bake pastry for open-topped things like quiches and tarts. I don't mind a soggy bottom with savoury fillings, in fact I think it's the way these pies should be. But there's a couple of things that might help. 1) Make sure your filling is cold before you put it in. 2) A metal tin will cook quicker than a glass or ceramic dish. 3) Bake the pie for 10 minutes longer if the bottom is still soggy. Good luck!
@@Keefcooks thank you very much
Hi Keef, it's Mike Florence and I trust you and your good lady are well. Thanks so much for such a no nonsense and well presented recipe of a classic pie. My only suggestion would be to use a mix of Portabellini and Shitake Mushrooms cooked with a drizzle of Truffle Oil. Cheers for now Keef, Mike.
Bit posh that!